persian lime oil expressed sesquiterpeneless

Persian lime oil expressed sesquiterpeneless is an essential oil derived from the peel of Citrus x latifolia, commonly known as Persian or Tahiti lime. This product is obtained by expression, a mechanical pressing method, followed by the removal of sesquiterpenes to reduce undesirable components and enhance flavor clarity. It has a pale yellow to greenish appearance and exhibits a fresh, clean citrus odor reminiscent of lime, which extends to its flavor profile as well. Synonyms include citrus latifolia oil expressed sesquiterpeneless and bearss lime oil expressed sesquiterpeneless. The oil is referenced in databases such as PubChem. The sesquiterpeneless variety offers improved stability and reduced phototoxicity compared to complete lime oils, reflecting careful processing during extraction from Citrus latifolia fruit peels.

Persian lime oil expressed sesquiterpeneless is naturally present in the peel of the Citrus latifolia fruit. Its formulation excludes sesquiterpenes compounds that can affect stability and photoreactivity. This oil is widely utilized as a flavoring agent in various food and beverage products to impart a distinct and fresh lime note. Its applications align with FEMA (US) guidelines, where it is recognized as generally safe for use as a flavor substance under specified maximum levels. Besides flavoring, the oil’s refined composition supports incorporation into products where reduced phototoxicity is critical, although it is currently not recommended for fragrance applications according to IFRA (Global) standards. The oil's sensory profile makes it suited for bakery items, confectionery, beverages, and savory seasonings.

Persian lime oil expressed sesquiterpeneless features a specific gravity ranging from 0.98 to 1.01 at 25 °C, and a refractive index between 1.49 and 1.55 at 20 °C. These properties contribute to its compatibility in formulation with various solvents including water, alcohol, and other oils, indicating good solubility profile. The oil's flash point is approximately 93 °C (200 °F), reflecting moderate volatility and influencing storage requirements. It should be stored in a cool, dry place away from heat and light exposure to preserve its quality and extend shelf life beyond 24 months. The removal of sesquiterpenes enhances oxidative stability and reduces phototoxic potential, which is significant for safe handling and use in food products.

Wikipedia:	View
FAO:	BASIC PRINCIPLES OF STEAM DISTILLATION

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
IFRA Critical Effect:
Phototoxicity
IFRA fragrance material specification:
	Where the bergapten (5-methoxypsoralen) content of all relevant oils present in a compound has been determined, it is recommended that for applications on areas of skin exposed to sunshine, excluding bath preparations, soaps and other products which are washed off the skin, the total level of bergapten in the consumer products should not exceed 0.0015% (15 ppm). This is equivalent to 0.0075% (75 ppm) in a fragrance compound used at 20% in the consumer product. Where the level of bergapten has not been determined by appropriate methods, the limits specified in the guidelines on individual oils should apply. In those cases, where such oils are used in combination with other phototoxic ingredients, the additive effect has to be taken into consideration and the use levels have to be reduced accordingly. The sum of the concentrations of all phototoxic fragrance ingredients, expressed in % of their recommended maximum level in the consumer product, shall not exceed 100.
Recommendation for persian lime oil expressed sesquiterpeneless usage levels up to:
	not for fragrance use.
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 26
Click here to view publication 26
		average usual ppm	average maximum ppm
baked goods:		360.00000	560.00000
beverages(nonalcoholic):		50.00000	80.00000
beverages(alcoholic):		400.00000	460.00000
breakfast cereal:		125.00000	200.00000
cheese:		-	-
chewing gum:		-	1900.00000
condiments / relishes:		2325.00000	90.00000
confectionery froastings:		100.00000	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		375.00000	475.00000
fruit ices:		-	-
gelatins / puddings:		350.00000	500.00000
granulated sugar:		-	-
gravies:		1.00000	10.00000
hard candy:		350.00000	950.00000
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		75.00000	85.00000
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		-	-
snack foods:		-	-
soft candy:		575.00000	800.00000
soups:		-	-
sugar substitutes:		-	-
sweet sauces:		-	-

Safety references

European Food Safety Authority (EFSA) reference(s):

Safety and efficacy of feed additives consisting of expressed lemon oil and its fractions from Citrus limon (L.) Osbeck and of lime oil from Citrus aurantiifolia (Christm.) Swingle for use in all animal species (FEFANA asbl) View page or View pdf

EPI System: View

EPA Substance Registry Services (TSCA):68916-84-7

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

citrus latifolia oil

Chemidplus:0068916847